Creamy Pumpkin Ricotta Stuffed Shells Recipe
If you love cozy fall comfort food, this Creamy Pumpkin Ricotta Stuffed Shells Recipe is perfect for you. It’s rich, cheesy, and filled with warm autumn flavors.
Ingredients
- 20 jumbo pasta shells
- 1 ½ cups ricotta cheese
- 1 cup canned pumpkin puree
- 1 cup shredded mozzarella
- ½ cup grated parmesan
- 1 egg
- 1 tsp garlic powder
- ½ tsp nutmeg
- ½ tsp salt
- ½ tsp black pepper
- 1 cup heavy cream
- ½ cup milk
- 2 tbsp butter
- 1 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Cook shells until al dente.
- Drain and drizzle with olive oil.
- In a bowl, combine ricotta and pumpkin.
- Add parmesan, egg, and spices.
- Mix until creamy and smooth.
- In a pan, melt butter and add cream.
- Stir in milk and season lightly.
- Pour half sauce into baking dish.
- Stuff shells with pumpkin mixture.
- Arrange shells in the dish.
- Pour remaining sauce on top.
- Sprinkle mozzarella evenly.
- Cover dish with foil.
- Bake for 25 minutes.
- Remove foil and bake 10 minutes.
- Garnish with parsley before serving.
Notes
- Don’t overcook the shells—they’ll bake again.
- Use fresh pumpkin puree for deeper flavor.
- Add spinach for extra color and nutrients.
- Try smoked mozzarella for a bold twist.
- Let shells rest before serving for best texture.